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Make-Ahead Eggs Benedict Casserole with Easy Hollandaise Drizzle

A thick slice of baked eggs benedict casserole layered with ham, topped generously with dripping hollandaise sauce.
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Create a brunch favorite without the stress. This easy Eggs Benedict Casserole uses cubed English muffins, ham, and a rich egg custard, perfect for serving a crowd. Prepare it the night before for a simple morning bake.

Ingredients

Scale
  • 12 English muffins, cubed
  • 1 pound Canadian bacon or ham, chopped
  • 12 large eggs
  • 3 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Gruyère cheese (optional)
  • For the Easy Hollandaise Drizzle: 4 large egg yolks, 1/2 cup unsalted butter (melted), 1 tablespoon lemon juice, pinch of salt

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange the cubed English muffins evenly in the bottom of the dish. Top the muffins with the chopped Canadian bacon or ham.
  2. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until fully combined. This creates your custard base.
  3. Slowly pour the egg mixture evenly over the muffin and ham layers in the baking dish. Gently press down on the muffins to help them absorb the liquid.
  4. If using cheese, sprinkle the Gruyère evenly over the top. Cover the dish tightly with plastic wrap.
  5. Refrigerate for at least 4 hours, or preferably overnight, to allow the muffins to soak up the custard.
  6. When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the plastic wrap.
  7. Bake uncovered for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown. A knife inserted near the center should come out mostly clean.
  8. While the casserole bakes, prepare the Hollandaise Drizzle: Place the egg yolks, lemon juice, and a pinch of salt in a blender. With the blender running on low, slowly stream in the melted butter until the sauce is thick and emulsified.
  9. Let the casserole rest for 10 minutes after removing it from the oven. Cut into squares and serve warm with a drizzle of the homemade Hollandaise sauce over each serving.

Notes

  • For a make-ahead option, assemble the entire casserole up to 24 hours in advance. Keep it covered in the refrigerator until you are ready to bake. You may need to add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a richer flavor, substitute half of the milk with heavy cream in the custard mixture.
  • This recipe is excellent for holiday brunch gatherings because it frees up your stovetop.

Nutrition

Find it online: https://tastethisplate.com/eggs-benedict-casserole-recipe-easy-brunch/